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Ingredients:
- 48 pitted dates
- 7 tbsp peanut butter
- 7 tbsp cacao powder
- 3 tbsp honey
- 3/4 c chocolate chips
- sea salt (optional)
- 48 peanuts (optional)
You’ll also need: 24 Cup Mini Muffin Pan (#ad), a bowl, a way to melt chocolate, and something to mix with.
Directions:
- In you mini muffin tin, press two dates into the bottom of each.
- In a bowl, mix the peanut butter, cacao powder, and honey to create the middle layer. Add on top of the dates. Be sure to leave room for chocolate.
- Melt the chocolate. I recommend using the bouble boiler method with a bowl and a pot with a little water.
- Pour the chocoloate over the top of each bite.
- Top with 2 peanuts and a pinch of salt if desired.
- Freeze for 2+ hours, or refrigerator for 4+ hours. I prefer to just keep them in the freezer.
- Enjoy!
If you’re on a low-tox journey, check out how I created a less toxic kitchen HERE.
My full list of less toxic kitchen items can be found HERE.
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